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Good Housekeeping’s published classic meatloaf recipe makes six servings and lists a total cooking time of 1 hour and 5 minutes. It combines ground beef, panko, onion, parsley, eggs and seasonings, then bakes with a ketchup, brown sugar and soy sauce glaze.
Good Housekeeping has published a classic meatloaf recipe designed to make six servings in a listed total time of 1 hour and 5 minutes. The recipe mixes ground beef with panko, grated onion, parsley, eggs, balsamic vinegar and soy sauce, then tops the loaf with a ketchup-and-brown-sugar glaze.
The recipe calls for 1½ pounds of ground beef chuck, two eggs, half a cup of panko, one small grated onion and half a cup of chopped flat-leaf parsley. The mixture is seasoned with salt and pepper and includes balsamic vinegar and reduced-sodium soy sauce. Good Housekeeping says these ingredients give the meatloaf a savory flavor, while the glaze adds a sweet-salty finish and helps keep it moist.
To prepare it, the directions call for heating the oven to 375°F and lining a rimmed baking sheet with foil. The cook combines the eggs, vinegar, soy sauce, salt and pepper, stirs in the panko and lets it sit for two minutes, then adds the onion and parsley. The beef is mixed in just until incorporated and shaped into a loaf measuring about 9 by 3½ inches.
The glaze uses ketchup, brown sugar and soy sauce. After brushing it over the loaf, the recipe directs cooks to bake the meatloaf for 40 to 45 minutes, until its internal temperature reaches 150°F, and let it rest for five minutes before slicing. The listing gives about 275 calories per serving; it also lists 14.5 grams of fat, 23.5 grams of protein and 430 milligrams of sodium.
A Weeknight-Length Main for Six
The recipe’s practical appeal is its combination of familiar ingredients, a single shaped main dish and a stated yield of six. Its listed total time of 65 minutes gives readers a useful planning figure for a meal that includes preparation, baking and resting, though the source does not separately break down active preparation time.
The method also offers a straightforward temperature target rather than relying only on appearance. For readers making meatloaf at home, the specified 150°F endpoint is an important detail to follow as written; the source’s direction to rest the loaf for five minutes is part of its serving instructions. No additional food-safety guidance or alternative doneness temperature is provided in the supplied recipe material.
Flavor comes from ingredients that are mixed into the meat as well as the topping: balsamic vinegar, soy sauce, onion and parsley season the beef, while ketchup and brown sugar form the glaze. That balance is the recipe’s stated selling point, rather than a claim that it is a new technique or a departure from other meatloaf recipes.
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How the Recipe Is Built
The instructions use a rimmed baking sheet rather than specifying a loaf pan. The meat mixture is shaped directly on the foil-lined sheet, then brushed with glaze before baking. The directions emphasize mixing the beef only until the ingredients are incorporated; they do not provide a separate instruction to knead or compact the mixture further.
Panko is combined with the wet ingredients and left for two minutes before the onion, parsley and beef are added. The source identifies panko as an ingredient but does not explain its role. The recipe’s listed ingredients also include eggs, wheat-containing panko and soy, all relevant for readers checking for common allergens or dietary restrictions.
For people avoiding soy, Good Housekeeping suggests gluten-free tamari or coconut aminos as alternatives. The report says tamari is often made without wheat and tends to be thicker, darker and milder than soy sauce. It describes coconut aminos as a product made from coconut tree sap and salt, with a slightly sweeter flavor. The source does not give tested substitution amounts or confirm that every brand is free of other allergens.
“The recipe yields six servings and takes 1 hour and 5 minutes in total.”
— Good Housekeeping recipe listing
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Details the Listing Leaves Open
The supplied source material does not state when the recipe was published, whether it has been updated, or how the 65-minute total was calculated. It also does not include reader testing, reviews or comparisons with other meatloaf recipes, so no broader claim about popularity or performance can be drawn from the listing alone.
The directions give a baking time range and an internal temperature target, but do not specify how oven variation, loaf thickness or the starting temperature of the ingredients could affect timing. The source does not offer further food-safety instructions, storage guidance or reheating directions. Its soy alternatives are suggestions, and the supplied text does not give a tested conversion or name a specific product.
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Cooking and Serving the Loaf
Readers following the published method can prepare the glaze and meat mixture, shape the loaf on a foil-lined rimmed baking sheet, and bake it at 375°F until it reaches the recipe’s stated internal temperature. After a five-minute rest, the loaf can be sliced and served. The source does not prescribe side dishes or provide storage instructions.
Anyone adapting the recipe for a soy restriction can consider the alternatives named by Good Housekeeping, while checking product labels and accounting for possible differences in flavor. The listed ingredients include egg, wheat and soy; readers with allergies should verify every ingredient and substitute before cooking. No further publication update or related development is identified in the source material.
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Key Questions
How many servings does the meatloaf recipe make?
Good Housekeeping lists the yield as six servings.
How long does the recipe take?
The stated total time is 1 hour and 5 minutes. The directions call for 40 to 45 minutes of baking, followed by a five-minute rest; the source does not separately state active preparation time.
What temperature does the recipe specify?
It says to heat the oven to 375°F and bake the loaf until its internal temperature reaches 150°F.
Can soy sauce be replaced?
The source suggests gluten-free tamari or coconut aminos for people avoiding soy sauce. It does not provide tested substitution amounts, and coconut aminos are not a soy-free substitute for anyone with a coconut allergy.
What allergens appear in the listed ingredients?
The recipe includes eggs, panko and soy sauce. Panko commonly contains wheat, while the source notes that gluten-free tamari is often made without wheat. Check product labels and avoid ingredients that are unsafe for your needs.
Source: rss
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